Blackberry cobbler
Votes: 12
Time: 50 min.
Complexity: easily
Servings: 10
Complexity: easily
Servings: 10
Blackberry Cobbler - detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 3/4 cup sugar
- 2 tbsp. plus 1 tbsp. premium flour
- 2 tbsp. blackberries
- 60g butter, chilled, cut into small pieces, plus extra for greasing
- 1/2 to 2/3 cup milk
- Vanilla ice cream for serving
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Recipes with similar ingredients: blackberry, premium flour, vanilla ice cream, shortcrust pastry, milk
Cooking the dish according to the recipe:
- Preheat oven to 230°C. Grease a 1-liter round baking pan.
In a medium saucepan, combine sugar, 1 tablespoon flour, berries, and 1 cup water. Bring to a boil, reduce heat, and simmer for 2 minutes, then remove from heat and set aside. - In a medium bowl, using a pastry blender or two knives, combine the butter and the remaining 2 cups of flour. Stir in enough milk to form a soft dough that pulls away from the sides of the bowl.
Place the dough on a lightly floured board and form it into a square. Roll it out with a rolling pin to a thickness of 2 cm. Cut the dough into 4 cm long strips. - Pour 1 cup of the blackberry mixture into the bottom of the pan. Lay half of the dough strips on top of the blackberry mixture, placing them close together.
Bake until golden brown, about 12 minutes, then remove from the oven and pour the remaining berry mixture over the strips. Top with another layer of strips and bake for another 15 minutes. Serve warm with ice cream.
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